Cooking for me is all about herbs and spices. I own billions of them and they make our cupboards look a mess (although the new cupboard hasn’t been erected it yet – it is currently a pile!)
J gets frustrated because I insist on not labelling the glass jars so I can learn to distinguish them all by sight and keeping the refill elsewhere (not currently in action). This is our very favourite curry recipe and it champions two humble herbs; cardamon and turmeric. It is truly scrumptious.
This recipe is for a mild curry but just add more chilli if you like it spicier – like Winston and I.
Chicken Kashmiri Curry
4 chicken breasts diced
1 onion finely chopped
An inch piece of fresh ginger grated and chopped
2 garlic gloves crushed
A sprinkling of red chilli flakes
A generous bunch of fresh coriander chopped – roots and leaves
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cardamon seeds
100ml chicken stock
250ml greek yoghurt
100g flaked almonds
Salt & pepper
1. Heat the oil in a wok and quickly brown the chicken.
2. Add the onion, garlic, ginger, chilli and coriander roots to the pan until softened.
3. Add the ground coriander, turmeric and ground cardamon seeds and stir well.
4. Add the chicken stock, greek yoghurt and season with salt & pepper.
5. Simmer gently for 15-20 minutes, stirring frequently.
6. When ready stir through the flaked almonds and coriander leaves.
Serve with brown rice and a side salad. I often grate in a carrot and some courgette into the curry mix just to add some extra vits.